Cuban recipe for plantain millefeuille with beef “ropa vieja”

This text is part of the special Pleasures notebook

In Cuba, plantain is a must. It is cooked in the form of chips, fries, tostones (small pancakes), stuffed or even mashed. In this recipe, the chef of the Gran Muthu Almirante Beach hotel (Holguin region) transforms it into a millefeuille that he garnishes with old clotheswhich literally translates to… “old clothes”! We actually use leftover braised beef that we shred for this very tasty preparation with the addition of other ingredients.

For four persons
Preparation time: 30 to 45 minutes

Ingredients

450 g (1 lb) braised and shredded beef
4 plantains
2 bay leaves
1 red pepper, julienned
1 green pepper, julienned
2 chopped onions
1 head of garlic, chopped
125 ml (½ cup) dry red wine
250 ml (1 cup) beef broth
15 g (2 tbsp) tomato puree
½ l (2 cups) vegetable oil
Salt and pepper to taste
Cumin to taste

Optional

Roast pork cut into slices (allow one slice per person)
Boiled corn (creamy puree type)
Yucca (cassava) fries
Congress (white rice cooked with black beans)
Sautéed vegetables to taste

Preparation

1. Remove the flesh from the plantains and fry in a pan. When cooked, remove from heat and mash finely. Set aside.

2. In a second frying pan, add 30 ml (2 tbsp) of oil, then add the garlic, onion and julienned peppers. Cook over medium heat. Once the vegetables are softened, add the beef and season with salt and pepper.

3. Add the red wine to the mixture. Reduce the liquid, then add the beef broth, tomato puree, bay leaves, and a pinch of cumin if desired. Continue cooking, stirring, until there is no more liquid. Remove the bay leaves and set aside.

4. With the mashed plantains, shape into slices and fry them again until crispy.

5. Place a slice of plantain on each plate, place the shredded beef mixture on top, then another slice of plantain. The whole thing should form a sort of sandwich.

6. Accompany this central element with one or more complementary dishes, to taste.

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